Sports Nutrition Course: Matthew Kenney and Brendan Brazier

Wow! What an incredible class! I'm super blessed! I loved every second of it!! It really changed the way I look at food. I have had more energy, been stronger and felt better in the last couple of weeks than ever! I never in a million years thought I could give up Greek yogurt but it happened. That has been a staple ingredient in my diet until now. I made it a million different ways. As they say, never say never ;). I'm looking forward to my new venture. I felt amazing before but this stepped it up a notch. I have never experienced so many flavors all at once. It's like a party in your mouth ;). Everything is so nutrient dense that you don't need to eat as much because you are getting nutrition. I also never thought I would be one of those people who take pictures of their food but as you can see that happened too. Your health is your most prized possession and this gives you power! Here's to the future of food!

Listed below are my creations:

They represent my adventure for life and ability to venture out and try new things. You will never know if you have a new favorite if you don't try! The combinations of foods and flavors plus the fact that your body is benefitting is super awesome! Here's to feeling your absolute best while you're on this planet!! When you feel your best; you look your best!

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1 cup coconut water

1 cup water 2 dates Juice from 1/2 grapefruit Dulse A pinch of sea salt

Combine all ingredients in blender and Voila! You really feel a difference in your workout drinking this. No need to reach for the other sports drinks that are loaded with chemicals.

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Hercules Cocktail: (Post Workout) I was swinging on the rings the other day and someone called me Hercules(hence the name). I took it as a compliment ;)

1/2 cup papaya 1/2 banana 1 tbsp EFA's 1 serving Vega protein 1 tbsp maca 1 tbsp flaxseeds A pinch sea salt 1 pinch ground dulse, Juice from 1/2 lemon 1 tbsp spirulina (add in after you pour the first ingredients in glass)

Blend all of this together with ice to make thicker for the bottom and fill glass half full and then add in spirulina to make it super green and then pour remaining in rest of glass. use the back of a spoon while pouring so you have the two-tones in the glass. It's more fun in a beautiful wine glass ;) I love the colors!

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Apefit Energy Ball: In a big bowl combine the following: 1/2 cup rolled oats 3/4 cup dates chopped 1/2 cup hemp protein powder 1/2 cup pumpkin seeds 1/4 cup shaved almonds Pinch of sea salt 1/4 cup goji berries 1/2 cup maca 1/2 cup almond milk

You can add everything in a food processor and process to your desired texture. You can do them 2 different ways.

1: Donut holes: I have a donut hole maker (not for donuts). I form a little ball and add them into the donut hole maker so they will be crispy.

2: For bars, flatten the mixture on the clean surface with your hands. Place plastic wrap on top and then use a rolling pin to get to desired thickness. Cut into bars.

You can freeze them if you like. If they last that long ;) these are fun to make and you can make all kinds of variations. A great pick me up snack ;)

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Collard Burrito with Pistachio Purée

Collard Burrito with Pistachio Purée and Strawberry Vinaigrette

2 collard leaves

Filling: 1/2 red bell pepper 1/2 yellow bell pepper 1/2 cup shaved asparagus 1/2 cup snap peas deveined and split open 1/4 cup mint leaves 1/4 cup basil leaves

Lightly toss all ingredients together

Pistachio Purée: 1 cup soaked pistachios 1/4 cup filtered water 1 tbsp rice vinegar 1 tbsp agave nectar Pinch of sea salt

Blend pistachios, water, vinegar, agave nectar, and salt in a high-speed blender until smooth. Pass through a strainer to remove any lumps.

Strawberry vinaigrette: 1 cup chopped strawberries 1 tbsp Rice vinegar 1 tsp sea salt 1/2 cup grape seed oil

Place strawberries, vinegar, and salt in a blender. Blend until smooth. Emulsify oil into strawberry mix.

Assembly: Toss all ingredients except pistachio purée together and allow to marinate for 10 minutes.

Full burrito assembly: Lay collard green flat and spread with a little pistachio purée. Add filling and roll tightly. Serve with extra pistachio purée for dipping. Slice in half, if preferred. Serves 2 large burritos or 4 small burritos.

I add in a corn cob holder for decoration ;) using the collard leaves are amazing! If you're a tortilla person, you will now be a collard leaf person. We had made a dish with the pistachio purée and strawberry vinaigrette on a salad and I thought his would taste super in a wrap. Lots of possibilities with collard burritos.

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Spiral Zucchini Salad with Spicy Almond Dressing

Spiral Zucchini Salad with Spicy Almond Dressing: 1 zucchini (spiral curls) 1/2 red pepper 1/2 yellow pepper 1/2 orange pepper 1 carrot peeled length wise 1/2 avocado 1/2 cup hemp seeds 1/4 cup dried dulse torn into one inch pieces

Spicy Almond Dressing: 1 cup almond butter 2 Roma tomatoes 1/4 cup Nama Shoyu 2 tbsp sesame oil 1 1/2 tbsp lime juice 1 tsp Maple syrup 1/2 tsp miso 1/2 piece of ginger 1 inch piece lemongrass 2 Thai Chili's 1/2 tsp sea salt

Blend all ingredients in a high-speed blender until completely smooth. Thin with water as needed. His is one of the best dressings on the planet!

Toss everything together and then garnish with hemp seeds.

I love using different shapes with my veggies. Makes the presentation more fun and gives you variation and texture. This is one of my favorites!

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